Baked Maple-Glazed Sweet Potato Salad from Minnesota
A warm salad combining roasted sweet potatoes glazed with maple syrup and tossed with toasted pecans and fresh herbs, capturing the flavors of the Minnesota region. This american-inspired vegetarian ready in about 40 minutes pairs large sweet potatoes, peeled and cubed, maple syrup, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups large sweet potatoes, peeled and cubed
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pecans, roughly chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1 tbsp apple cider vinegar
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 3 cups peeled and cubed sweet potatoes with 2 tbsp olive oil, 3 tbsp maple syrup, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.
- Step 3: While the sweet potatoes roast, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat.
- Step 4: Transfer roasted sweet potatoes to a large mixing bowl. Add toasted pecans, 1 tbsp fresh thyme leaves, 2 tbsp chopped fresh parsley, and 1 tbsp apple cider vinegar. Toss gently to combine.
- Step 5: Serve warm or at room temperature as a flavorful side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Maple-Glazed Sweet Potato Salad from Minnesota take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Maple-Glazed Sweet Potato Salad from Minnesota?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.
Can I substitute ingredients in Baked Maple-Glazed Sweet Potato Salad from Minnesota?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Maple-Glazed Sweet Potato Salad from Minnesota for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Maple-Glazed Sweet Potato Salad from Minnesota?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
